Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 medium zucchini, sliced into 1/2 inch rounds
  • 2 large bell peppers, cut into 1-inch strips
  • 1 large red onion, cut into 1-inch wedges
  • 1 bunch asparagus, woody ends trimmed
  • 8 oz cremini mushrooms, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh basil, chiffonade
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  2. Toss in all the prepared vegetables, ensuring every piece is thinly coated, and let them sit for 10 minutes at room temperature.
  3. Preheat the grill to medium-high.
  4. Place the red onions and bell peppers on the grate first and cook for 5 minutes.
  5. Add the zucchini and mushrooms to the grill.
  6. Add the asparagus for the final 4-6 minutes of cooking, flipping each vegetable only once to ensure deep grill marks.
  7. Arrange the grilled vegetables on a platter, grouping them by color.
  8. Whisk the finishing drizzle ingredients together and pour evenly over the hot vegetables.